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Corn & Peppers Tamale Pie

New.Wife's picture
Ingredients
  Yellow cornmeal 1⁄2 Cup (8 tbs)
  Ground cumin 1⁄4 Teaspoon
  Butter/Margarine 2 Teaspoon
  Lean ground beef 1 Pound
  Chopped onion 1 Cup (16 tbs)
  Chopped green pepper/Sweet red pepper 1 Cup (16 tbs)
  Chopped carrot 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Chili powder 2 Teaspoon
  Tomato sauce 15 Ounce (1 Can)
  Canned whole kernel corn 12 Ounce, drained (1 Can)
  Canned green chili peppers 4 Ounce, drained (1 Can)
  Sliced pitted ripe olives 1⁄2 Cup (8 tbs)
Directions

In a small saucepan combine cornmeal, cumin, 1 1/4 cups cold water, 1/4 teaspoon salt, and 1/2 teaspoon pepper.
Bring just to boiling; reduce the heat.
Stir in butter or margarine.
Cook over low heat for 10 minutes, stirring often.
Remove from the heat.
Spread mixture on waxed paper into an 8-inch square.
Chill.
In a large skillet cook beef, onion, green pepper, carrot, garlic, and chili powder till meat is brown and onion is tender; drain.
Stir in tomato sauce, corn, green chili peppers, and olives.
Spoon mixture into a 12 x 7 1/2 x 2-inch baking dish.
Cut cornmeal mixture into desired shapes, piecing together scraps, if necessary.
Place on top of meat mixture.
Seal, label, and freeze.
To serve, bake frozen casserole, covered, in a 375° oven about 1 1/2 hours or till heated through.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef
Interest: 
Party
Preparation Time: 
15 Minutes
Cook Time: 
90 Minutes
Ready In: 
105 Minutes

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